Place the ginger, garlic, coriander, chillies, onions, coconut oil and turmeric into a food processor and blitz to a paste.
Put the paste into a wok or deep pan and fry until the aromas are pungent (about 3 minutes).
Add the chicken stock to the paste and bring to the boil, simmer for around 7 minutes.
Add the coconut milk to the pan and once that is boiling add the remaining vegetables, you can use any other veg here too. Simmer until the vegetables are cooked but still crunchy.
Meanwhile, boil some water and cook the noodles according to their instructions.
Serve the soup in deep bowls – first place some noodles, then ladle in the vegetables and lots of the nutrient-rich liquid. Sprinkle with cashew nuts and a little fresh coriander.